Century of Restaurants Stories and Recipes from 100 of America's Most Historic and Successful Restaurants

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Description: Come along on a pilgrimage to 100 of the oldest and most historic restaurants in America inA Century of Restaurants. These were selected not only because of their longevity, but also for their geographical location, historical significance,More...

Come along on a pilgrimage to 100 of the oldest and most historic restaurants in America inA Century of Restaurants. These were selected not only because of their longevity, but also for their geographical location, historical significance, interesting stories, and food served. The oldest Japanese restaurant in the country is profiled along with stagecoach stops, and two dueling restaurants who both claim to have invented the French dip sandwich.Best-selling author and host and producer ofBarbecue America,Rick Brownetraveled to some of the oldest restaurants across America to share the charm, history, and appeal that made these establishments successful for 100 years or more. Each portrait contains a famous recipe, the history of the restaurant, a brief look into the restaurant today, mouthwatering descriptions of some of their “signature dishes,” fun facts that make each place unique, and full-color photography.A Century of Restaurantscovers beloved restaurants such as Ye Olde Publick House and The Red Lion Inn in Massachusetts; Delmonico’s, Keens Chophouse, and Katz’s Delicatessen in New York; the Savoy Grill in Kansas City; The Berghoff in Chicago; Fior d’Italia in San Francisco; Galatoire’s Restaurant, Antoine’s Restaurant, and Commander’s Palace in New Orleans; and 89 other treasured restaurants across the United States.

RICK BROWNE is the creator, host, and executive producer of public television's Barbecue America. He has previously written four books, including Grilling America, The Frequent Fryer Cookbook, and The Barbecue America Cookbook. He lives in Ridgefield, Washington.

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